A stable peony seed oil emulsion that enhances the stability, antioxidant activity, and bioaccessibility of curcumin

Zhang, Meng; Chen, Hui; Feng, Zhenhua; An, Tao; Liu, Feng

doi:10.1016/j.lwt.2022.114408

Cited by 9 publications

(3 citation statements)

References 62 publications

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“…Additionally, using yolk-furfural complex particles as stabilizers can also significantly enhance the water dispersibility and storage stability of TPSO. 139 So far, different types of emulsions have been widely used to improve the stability, water dispersibility, and bioavailability of flaxseed oil. However, research on delivering TPSO using emulsions is still scare.…”

Section: Emulsionsmentioning

confidence: 99%

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Nutritional composition, health-promoting effects, bioavailability, and encapsulation of tree peony seed oil: a review

He,

Wang,

Zhao

et al. 2023

Food Funct.

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Section: Emulsionsmentioning

confidence: 99%

“…Additionally, using yolk–furfural complex particles as stabilizers can also significantly enhance the water dispersibility and storage stability of TPSO. 139…”

Section: Encapsulation Of Tpsomentioning

confidence: 99%

Nutritional composition, health-promoting effects, bioavailability, and encapsulation of tree peony seed oil: a review

He,

Wang,

Zhao

et al. 2023

Food Funct.

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“…Simple emulsions and nanoemulsions. Emulsions consist of two immiscible liquids, with one of the liquids dispersed as small spherical droplets in the other, and they have been used to encapsulate different bioactive compounds such as vitamin E [ 55 ] or curcumin [ 56 ], among others. Nanoemulsions, which are emulsions containing nanometric-size oil droplets ranging from 50 to 500 nm, have been shown to present higher stability over time and higher digestibility than conventional emulsions due to the greater surface area exposed to intestinal enzymes [ 57 , 58 ].…”

Section: Emulsion-based Delivery Systems To Carry Bioactive Compoundsmentioning

confidence: 99%

Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources

Teixé-Roig

Oms‐Oliu

Odriozola-Serrano

et al. 2023

Foods

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In recent years, the trend in the population towards consuming more natural and sustainable foods has increased significantly. This claim has led to the search for new sources of bioactive compounds and extraction methods that have less impact on the environment. Moreover, the formulation of systems to protect these compounds is also focusing on the use of ingredients of natural origin. This article reviews novel, natural alternative sources of bioactive compounds with a positive impact on sustainability. In addition, it also contains information on the most recent studies based on the use of natural (especially from plants) emulsifiers in the design of emulsion-based delivery systems to protect bioactive compounds. The properties of these natural-based emulsion-delivery systems, as well as their functionality, including in vitro and in vivo studies, are also discussed. This review provides relevant information on the latest advances in the development of emulsion delivery systems based on ingredients from sustainable natural sources.

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Effect of pH on the soybean whey protein–gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties

Cao,

Tong,

Cao

et al. 2024

Food Chemistry

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A stable peony seed oil emulsion that enhances the stability, antioxidant activity, and bioaccessibility of curcumin

Cited by 9 publications

References 62 publications

Nutritional composition, health-promoting effects, bioavailability, and encapsulation of tree peony seed oil: a review

Nutritional composition, health-promoting effects, bioavailability, and encapsulation of tree peony seed oil: a review

Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources

Effect of pH on the soybean whey protein–gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties

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